The most popular blue cheese in France, Roquefort is produced from sheep's milk and must be aged in the caves in Roquefort-sur-Soulzon in Southern France, where a naturally-occurring bacteria thrives. It gives Roquefort its distinctive taste – smooth, intensely creamy with a tang, from the blue veining. It's often used in sauces, quiche and salads. It partners well with pears, too, so check out this indulgent recipe for hot pears with Roquefort.

Get the recipe for hot pears with Roquefort here

35 cheeses you must try once in your life (copy)